Japanese tofu with abalone sauce
I have bought Japanese tofu for a few days. I was going to make a pattern tofu, but I was busy and didn't make it. Today, I was free, so I made it. Today, I used the remaining carrots and cucumbers to mix it with them and made [Abalone Sauce Japanese tofu] After making Japanese tofu in this way, it is crispy on the outside, smooth and tender on the inside, and has a fresh juice. It has become a good dish to go with rice. I think with abalone juice, Japanese tofu will be delicious no matter how it is cooked. If you want it to be crispy and dipped in it, if you want it to be soft, you can have more soup... I still want to eat the prepared vegetables after eating them, but I will eat them differently next time. Next time, I will make the sauce well, fry them and eat them with the ingredients. The taste is probably better. Let's cut the chatter and serve the food!
Recipe Recommendations
- Japanese tofu Xiao Ge Santiao
- cucumber a short
- carrots a short
- green onion appropriate amount
- Jiang appropriate amount
- egg white half a
- abalone sauce a spoonful
- sugar a teaspoon
- salt a little
- salty and fresh
- skills
- ten minutes
- simple
Steps for Japanese tofu with abalone sauce
1
Japanese tofu ingredients in abalone sauce.
2
Cut carrots and cucumbers into diamond-shaped slices.
3
Carefully open the Japanese tofu and cut it into one-centimeter slices.
4
Pour the abalone juice into a bowl, add a little water and sugar and stir well.
5
Beat the egg whites well, then put the Japanese tofu into the egg whites and dip well.
6
Dip in the cornflour well.
7
Put 60% of the oil in a wok and heat it, add tofu to medium heat and fry it.
8
Shape one side and then turn over and fry.
9
After frying, put all of them into high heat and fry them again.
10
Then a little base oil in the wok, add the onion and ginger, and stir fry it, and remove the onion and ginger.
11
Add the carrots and stir-fry.
12
Stir fry the carrots, add the cucumber slices, stir fry, add the sauce.
13
Then stir-fry until the sauce is thick.
14
Pour into Japan and stir fry quickly.
15
Serve immediately when it's ready and eat it while it's hot. The outer skin is very crispy.Japanese tofu with abalone sauce Make Tips
1. Make sure to beat the egg white well and make a small bubble before using it. 2. Make sure to wrap the tofu evenly in the dry powder, otherwise water will flow out. 3. The abalone juice is already very salty and umami. In general circumstances, there is no need to add salt. If the mouth is heavy, add a little. Sugar depends on personal preference. I just add a little as a seasoning. 4. Don't have too much juice, add the juice and pour the tofu quickly, otherwise the skin will not be crisp.